Spicy Moroccan Chicken, Chickpea & Vegetable Soup
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 (large portions)
Ingredients
- 2 tbsp rapeseed oil
- 2 boneless chicken breasts
- 2 small onion
- 3 garlic cloves
- 2 tsp ground cumin
- 4 tsp ground coriander
- ½ tsp cinnamon
- ½ tsp cayenne pepper
- 2 carrots, peeled & diced
- 2 celery sticks, diced
- 1 sweet potato, diced (1cm cube)
- 900 ml water
- 400 ml chicken stock (1 stock cube with water)
- 2 tins chopped tomatoes
- 1 tin chickpeas
- 2 handfuls cavalo nero
- 1 lemon, quartered, to serve
- Chopped coriander, to serve
Instructions
- In a saucepan, heat oil over medium-high heat. Add the onion to the saucepan for 5-8 mins until translucent.
- Add garlic and spices (cumin, coriander, cinnamon, cayenne pepper), stirring until fragrant, 1-2 minutes.
- Stir in carrots, celery and sweet potato. Add water, stock, tomatoes and chicken breasts.
- Bring to a boil. Reduce heat and simmer, partially covered for 30 minutes or until chicken is fully cooked.
- While cooking, drain the chickpeas. Add these to the pot after 20 minutes.
- After the 30 minutes, remove chicken from soup and shred and return to pot along with the cavalo nero. Season with salt and pepper. Leave for another 5 minutes to simmer.
- Serve with chopped coriander and a good squeeze of lemon.